How to make Italian Meringue macaron shells

• In the bowl of a food processor, add almond flour and powdered sugar. Pulse twice then process for about 2 min. Sift into a large bowl, discarding about one tsp of almond flour that does not fit through the sieve.
• Pour first portion of egg whites over the mixture of powdered sugar and almond flour into large bowl. Stir well, it will be thick. Set aside. 
• Place the remaining egg whites in a clean mixer bowl fitted with whisk attachment. Do not turn on!
• Place the water and granulated sugar in a small saucepan. I do not stir.  Place over a medium heat and fit with candy thermometer. This is small amount and will cook quickly. 
• When the mixture reaches about 230F (110C) add food coloring. At the same time begin whisking the second portion of egg whites at medium/low speed.  
• When sugar finally does reach 244F (118C) remove from heat and carefully in a slow stream pour into moving egg whites.
• Turn the mixer to a medium/high (for Kitchen Aid speed #8) and whip until the meringue cools to 94F (34C), meaning you can comfortably touch the side of the bowl. 
• Fold the Italian meringue into the almond mixture in three batches.
• With a rubber spatula, stir the meringue from the center out in a circular motion, as you were making pasta dough. The meringue will pick up the dry ingredients from the inside to the outside of the bowl. This process should take about a minute. Fold until smooth and glossy. The batter should just begin to flow from your spatula. 
• Transfer macaronage into pipping bag with round tip and pipe macarons.
• Rest macarons for about 30 min before baking.
• While macarons are drying, preheat oven to 350F (180C).
• Bake macarons for 12 min, quickly opening door twice, in order to let out any steam. 
• Set macarons aside to cool completely on the baking mat or paper before filling.